Recipe courtesy of Chef Jamil Pineda, Michael’s on East
Pesto Rigatoni
Pancetta, Kale, Roasted Peppers, Teardrop Tomatoes, Toasted Pine Nuts, Caramelized Onions, Fresh Basil & Shaved Pecorino Cheese
Serves 4
2 oz Extra Virgin Olive Oil
3 Tablespoon Caramelized Onions
1 Roasted Red Pepper
2 Tablespoon Fresh Basil, chopped
5 oz Rigatoni Pasta, Cooked al Dente
4 oz Chopped Kale
1 oz Toasted Pine Nuts
2 Garlic Cloves, Sliced
4 oz of Pancetta, Large Diced (raw)
1 Cup Grated Romano Cheese
¼ Cup Shaved Manchego Cheese for Garnish
½ Cup Teardrop Tomatoes, Cut in Half
½ Cup Pesto
¾ Cup White Wine
Black Pepper to Taste
Method
Heat olive oil in a sauté pan over medium heat. Add pancetta and garlic then cook for two minutes. Add the kale, tomatoes, red pepper, and caramelized onions and cook two minutes. Add pesto, pine nuts, pasta, and cook for three minutes. Season with salt and pepper to taste. Add the wine, Romano cheese and basil and stir well.
When serving, add Manchego cheese shavings to top as garnish.
